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Donal Skehan
Pan Fried Rib Eye with Blue Cheese Butter & Greens | DonalSkehan.com
  • main-meals

Pan Fried Rib Eye with Blue Cheese Butter & Greens

February 09

This is my attempt to recreate a steakhouse night for two! To give it a slight Irish twist this recipe is a simple cooked rib eye steak, slathered in butter with Young Buck Blue Cheese. Allow the steak to sit for 30 minutes out of the fridge before you cook. This will help it to cook more evenly. When buying steak look for steak with a deep rich red colour and good marbling of fat.

  • time 25mins
  • serves Serves 2
Method
  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Take the steak out of the fridge for as long as possible before cooking. Pat dry with kitchen paper. Season the steak well on each side, pressing into meat to make sure it sticks.
  3. Place the steak on the frying pan. There’s enough fat on this cut that you won’t need any added. Holding it with a tongs, press the fat against the pan and allow to render and turn golden. Cook for 5 minutes until charred and turn.
  4. In a medium sized bowl whisk the softened butter with an electric hand whisk until soft and light, crumble in the blue cheese and fold through.
  5. After flipping the steak for the first time, add the garlic and thyme and baste for a minute by tilting the pan towards you and spooning the rendered fat that pools back over the top of the steak.
  6. Pop the tenderstem onto a roasting tray, drizzle with the oil and toss to coat. Place into the oven to roast for 5-10 minutes. Add the steak to the roasting tray after this time. Cook for another 10-15 minutes until a thermometer registers 60°C. Remove from the oven and set aside to rest, keeping warm as you do so.
  7. In the pan you cooked the beef in. Add the wine and stock. Bring to the boil then reduce the heat a little and allow to simmer for 3-4 minutes until it has thickened.
  8. To serve, cut the meat from the bone in one whole piece, slice this into 1” thick pieces perpendicular to the bone, then re-arrange around the bone. Top with the blue cheese butter and serve with oven roasted garlic smashed potatoes.

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Ingredients

For the steak: 

1lb Rib eye on the bone

1oz butter 

2 garlic cloves, crushed 

2 sprigs thyme 

For the whipped butter: 

1oz young buck blue cheese  (Or any other blue cheese)

2oz butter, softened 

To serve: 

7oz Tenderstem 

2 tbsp olive oil 

4fl oz red wine 

4fl oz beef stock 

Sea salt and freshly ground black pepper

For the steak: 

1 x 750g Rib eye on the bone

25g butter 

2 garlic cloves, crushed 

2 sprigs thyme 

For the whipped butter: 

25g young buck blue cheese  (Or any other blue cheese)

50g butter, softened 

To serve: 

200g Tenderstem 

2 tbsp olive oil 

125ml red wine 

125ml beef stock 

Sea salt and freshly ground black pepper

You'll Need

Frying pan

Roasting tray

3.9
(7)
photo
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